8 servings
Prep: 20 mins,
Cooking: 1 hr 30 mins
Serve with a sweet side-salad of grapefruit and orange segments.
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Ingredients (23)
2 | olive oil |
4 | chicken — thighs, skinned |
1 | onion — large brown, diced |
1 | garlic — cloves, minced |
1 tsp | cumin — seeds |
1 1/2 tsp | coriander — ground |
1 tsp | paprika — smoked |
lemon — zest only | |
dried red chilli flakes | |
2 | cinnamon — stick |
1/4 cup | freekeh — wholegrain |
3/4 cup | freekeh — cracked |
1/2 | kale — shredded |
1/2 cup | wine — white |
1 cup | passata |
3 cup | stock — chicken |
1/4 cup | apricots — Turkish |
3 | cranberries |
1/2 cup | almonds — toasted, chopped |
salt and freshly ground black pepper | |
6 | phyllo pastry |
3 | butter — melted |
1/2 tsp | cinnamon — ground |
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